Here is an easy Instant Pot scalloped potatoes recipe you can use as the perfect cheesy side dish for the holidays or year round with dinner. Make in your Ninja Foodi or Crockpot Express pot too.
The holidays are approaching and we’ve been working on a lot of easy Instant Pot recipes around here to serve along side your main dish! These Instant Pot scalloped potatoes are always a must during Easter, Thanksgiving and Christmas dinner. A quick and easy potato dish with layers upon layers of cheesy goodness. Making it this way you’ll be able to free up your oven by cooking them in your multi cooker pressure cooker this year. 😉 (affiliate links present)
- Since there are so many goodies we even created a post on Instant Pot Thanksgiving recipes which applies to Christmas Day as well and has all our recipes for the holidays there, including this one.
So we call these Instant Pot scalloped potatoes but you might know them as au gratin potatoes, same difference really.
What you’ll need to make Instant Pot scalloped potatoes
- Sliced potatoes – we like Yellow Gold yellow potatoes, they have a more buttery flavor
- Cheddar cheese – to make cheese sauce, lots of it, any variety but I would include at least half of it being sharp cheddar
- Chicken broth – don’t skip and use water, this is much better
- Salt and pepper
- Whole fat milk – way better than reduced fat
If you’ve never has pressure cooker scalloped potatoes before, it’s actually a great way to cook them.
Why I love cooking in my pressure cooker
- During the holidays the oven is always full, usually too full to allow everything to get done at the same time, using your Instant Pot to cook 1 or more dishes frees your oven up
- Some of your favorite Thanksgiving sides now can be cooked and kept warm for quite some time in your Instant Pot. Just set it on warm when it’s done and take out when everything is ready
- AND many main dishes can be cooked in a fraction of the time like we did with this Instant Pot ham recently
See…..gooey and cheesy when it’s done just like you love them!
Now there are a few ways to brown these on top.
- For Instant Pots you can buy a CrispLid which turns your Instant Pot into an air fryer. Then just set to 400 for a few minutes.
- If you’re making Ninja Foodi scalloped potatoes you can just use your crisp lid.
- The most basic way is to dump the contents into an oven safe dish. Then put under your broiler for a few minutes to brown the top.
Just cut the potatoes pretty thin and you’re going to layer the roux you’re going to make with half your cheese, then remaining cheese goes on the very top. Cooking timing works well with Yukon Gold potatoes, russet may take a wee bit longer. Quick release is not best as you want potatoes to be very tender.
- Once the pot comes to pressure it will only take 4 minutes of cook time, and 10 min. natural release.
After you try these, or if you’re looking for more Instant Pot Thanksgiving side dishes we have some more!
- Instant Pot stuffing
- The best Instant Pot cranberry sauce – seriously cooks in 1 minute
- Holiday Instant Pot corn casserole – comes out so pretty in a bundt too!
- Try this Instant Pot cheesecake for dessert
You could add an additional 1/2 cup of cheese on top before you brown it to create a really ooey gooey dish.
Here’s the printable recipe for Instant Pot au gratin potatoes. If you want to make slow cooker scalloped potatoes we have that too.
Instant Pot Scalloped Potatoes
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 tbsp flour all purpose
- 1.5 c milk whole milk
- 2 lbs potatoes peeled, sliced into 1/8" pieces, we used Yukon Gold
- 1.5 c cheese white cheddar, shredded
- 1/4 c chicken broth or vegetable broth, or water, optional if you want to thin sauce out
- Set pot to saute and add your butter so it melts. Then add salt and pepper. Now add the flour and mix until you form a paste and cook for a minute. Stir this consistently so it doesn't burn.
- Pour in the milk and whisk so it is combined well and smooth. Allow to cook until it begins to thicken up, about 2 minutes. It should resemble gravy now. (do not let it thicken up too much and if you have to remove the pot from the pressure cooker to help it cool down and prevent the sauce from thickening up, do so. If you accidentally let it thicken too much go ahead and add that 1/4 cup of broth and whisk until well combined and thinner.) Turn pot off
- Ladle out half the sauce into a bowl and set aside. Arrange half of your potato slices into the pot on top of the remaining sauce in layers, as evenly as possible.
- Sprinkle half of your cheese on top, then arrange the remaining half of the potatoes in even layers and pour the remaining sauce on top of them. Last and top layer will be remaining cheese.
- Close the lid and steam valve and set to high pressure for 4 minutes. Then allow to naturally release steam for 10 minutes. Release rest of pressure and serve or if you want them crispy on top transfer to a baking dish.
- Put under your broiler for a few minutes to crisp top. Close Ninja Foodi air crisp lid if you have that machine and set to 400 degrees for a few minutes to crisp, or use CrispLid at 400 degrees for 4-5 minutes or until browned.
I have made them in a springform pan before too but I updated this post to this method because it turns out better. The potatoes come out more evenly tender.
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